Orange Cheese mousse

Last week i had this enormous appetite for trying out a new mousse i found in the Professional baking guide by le Cordon bleu.

The recipe is an orange-cheese mousse spiced up with a generous dash of orange liqueour, and its been raining a LOT in mexico city so i thought i would make a dessert that would fill my munchies for the rest of the week,( BTW its mandatory that i MUST have  some sweet at dinner so this dessert worked out perfectly). 

The consistency of the mousse melts in your mouth as the joconde texture gives that sweet crunch that matches the mousse perfectly, a really good dessert.

I really loved this book because the instructions are very well written so there are no confussions and difficulties in making this mousse and other  recipes....

Bicuit Joconde

340g Powdered almons

300 g Confectioners sugar

100g Cake flour

480g Whole eggs

320g Egg whites

40g Sugar

120g Butter melted

Mix the almonds, confectioners sugar and flour ina bowl

Add the eggs a little at a time. Mix well after each addition

Whip the egg whites with the sugar until they form soft glossy peaks

Gently fold the egg mixture into thw whipped egg whites

Fold in the melted butter and bake for 15 minutes  at 200 C.

Italian Meringue

125g Egg whites

125g Sugar

70g Water

Orange Cheese Mousse

9g Gelatin

40g Orange Liqueur (I used Curacao instead of conreau)

250g Cream cheese

4g Orange zest, grated

60g Orange juice, strained

350g Heavy cream

Make the Meringue: whip the egg whites to soft peaks. Make a syurp of the sugar and water and cook to 115 C. Gradually whip the hot syrup into the egg whites. Continue whipping until cold. Set aside

Soft the gelatin in cold water, heat the orange liquer. Add the gelatin and stir to dissolve.

In a mixer blend the cream cheese with the zest and a little orange juice until smooth

Mix in  the gelatin and the reamining orange juice until smooth.

Whip the cream to soft peaks. Fold the Meringue and the cream alternatively into the cheese until smooth

Fill mold and chill.

Enjoy!

Joconde mixture

Post-joconde 

Softened gelatin

Syrup for the italian meringue

Yay!

For the decor I used some cocoa powder and Orange rondelles crystalised in sugar.



Professional baking guide by le Cordon bleu.